Category: Light Shine University

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Deep Chocolate Ice Cream

What is “Deep Chocolate Ice Cream” you say?

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It’s the kind of chocolate ice cream that people eat in slow, deliberate silence. It’s the kind of chocolate ice cream that makes peoples’ eyes flutter–just a bit–like they are sinking into some kind of trance. It’s the kind of chocolate ice cream that will make you run right out and get an ice cream freezer for yourself–if you haven’t already.

Oh, you can come to my place and taste some of ours—but I’ll warn you—beyond a heaping spoonful, we don’t share so good.

Just read the ingredients and see if they don’t send you shopping, at a sprint…of your own free will.

 

 

“C-h-o-c-o-l-a-t-e”

Deep Chocolate Ice Cream

Ingredients:

3 cups whipping cream

1/3 cup plus 2 tablespoons cocoa

1- 1/2 teaspoons pure vanilla extract

2 ounces semisweet chocolate, chopped

4 large egg yolks

1-1/2 cup white sugar

Directions:

In a small saucepan gradually whisk together the whipped cream and cocoa powder until it is smooth.  Place over medium-high heat and bring the mixture to the scalding point (the milk begins to foam up). Remove from heat. Add the chopped chocolate and stir until the chocolate has completely melted.

Meanwhile in a stainless steel bowl beat the egg yolks and sugar until light and fluffy. Gradually pour the hot  mixture into the whipped egg yolk mixture, making sure you keep beating so the eggs don’t curdle.

Place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon, cook until the custard thickens enough that it coats the back of a spoon.

Immediately remove the custard from the heat and continue to stir the custard for a few minutes so it does not overcook. At this point stir in the vanilla extract. Cover and let cool to room temperature and then refrigerate the custard until it is completely cold–preferably overnight.

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Transfer the cold custard to the container of your ice cream machine and process according to the manufacturer’s instructions.

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Once made, transfer the ice cream to a chilled container and store in the freezer for a few hours or for as long as you can stand it.

Take it out when no one is around.

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Hide somewhere.

Make sure you have a big spoon.

Deep Chocolate Ice Cream
 
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Ingredients
  • 3 cups whipping cream
  • ⅓ cup plus 2 tablespoons cocoa
  • 1- ½ teaspoons pure vanilla extract
  • 2 ounces semisweet chocolate, chopped
  • 4 large egg yolks
  • 1-1/2 cup white sugar
Instructions
  1. In a small saucepan gradually whisk together the whipped cream and cocoa powder until it is smooth.
  2. Place over medium-high heat and bring the mixture to the scalding point (the milk begins to foam up).
  3. Remove from heat.
  4. Add the chopped chocolate and stir until the chocolate has completely melted.
  5. Meanwhile in a stainless steel bowl beat the egg yolks and sugar until light and fluffy.
  6. Gradually pour the hot mixture into the whipped egg yolk mixture, making sure you keep beating so the eggs don't curdle.
  7. Place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon, cook until the custard thickens enough that it coats the back of a spoon.
  8. Immediately remove the custard from the heat and continue to stir the custard for a few minutes so it does not overcook. At this point stir in the vanilla extract.
  9. Cover and let cool to room temperature and then refrigerate the custard until it is completely cold--preferably overnight.

 

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Chocolate Caramel Cookies


If you’ve every wanted to say the words, “Mom loves me the best…” and mean it, here’s your chance to make it happen. No lie.

Just give her these, and she’ll forget she even has other kids.

Try to remain calm…

 

 

“C-h-o-c-o-l-a-t-e”

Ingredients:

1 cup butter

1 cup sugar

1 cup brown sugar

2 eggs

2 tsp. vanilla

2-1/2 cups flour

3/4 cup cocoa

1 tsp. baking soda

3 Heath candy bars (chocolate covered toffee)

1- 12 oz bag Rolos

Preheat oven to 375 degrees. Beat butter and sugars until fluffy, then add eggs and vanilla and beat well. In a separate bowl, mix flour, cocoa and baking soda. Add flour mixture to sugar mixture a little bit at a time and blend well. Cover and chill dough for about 30 minutes.

Chop Heath bars into small pieces. Place in a small bowl and toss with 1 Tbsp sugar.

Once the dough has chilled, wrap a piece around each unwrapped caramel…

forming a 1 inch ball and covering the candy completely.

Roll dough ball into the candy topping—

then place on parchment -lined baking sheet.

Bake for 7-10 minutes. Cookies will look quite soft, but do not over bake.

Cool in pan slightly, then move to a counter to finish cooling. Store in a covered container.

Makes about 4 dozen of the most decadent little things you’ve ever tasted…in your livin’  life.

 

Chocolate Caramel Cookies
 
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Ingredients
  • 1 cup butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 tsp. vanilla
  • 2-1/2 cups flour
  • ¾ cup cocoa
  • 1 tsp. baking soda
  • 3 Heath candy bars
  • 1- 12 oz bag Rolos
Instructions
  1. Preheat oven to 375 degrees.
  2. Beat butter and sugars until fluffy, then add eggs and vanilla and beat well.
  3. In a separate bowl, mix flour, cocoa and baking soda.
  4. Add flour mixture to sugar mixture a little bit at a time and blend well.
  5. Cover and chill dough for about 30 minutes.
  6. Chop Heath bars into small pieces.
  7. Place in a small bowl and toss with 1 Tbsp sugar.
  8. Once the dough has chilled, wrap a piece around each unwrapped caramel forming a 1 inch ball and covering the candy completely.
  9. Roll dough ball into the candy topping then place on parchment -lined baking sheet.
  10. Bake for 7-10 minutes. Cookies will look quite soft, but do not over bake.
  11. Cool in pan slightly, then move to a counter to finish cooling.
  12. Store in a covered container.

 

 
 
 
 
 
 

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Hot Chocolate Cake


This is a simple one—but sooo cute.

1- Take 6 Valentine mugs—(we got ours from the Dollar Store) and grease the insides lightly.

2- Fill mugs just under half way full with prepared Milk Chocolate Cake mix.

3- Place mugs on a cookie sheet and bake at 350 for 20-25 minutes. Don’t panic if the cake rises out of the mugs a little.  They will calm down a bit as they cool.

4- Remove from oven–remember the mugs are HOT! It’s easy to forget. Trust me on this.

5- Place 3 mini marshmallows on top—they will melt a tiny bit and stick better if the cakes are hot.

6- Cool completely and serve to everybody you love. They will most likely kiss you and you’ll deserve it.

 

 

“C-h-o-c-o-l-a-t-e”

 

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One’s Own Family

“Perhaps most significant of all classrooms is the classroom of the home. It is in the home that we form our attitudes, our deeply held beliefs. It is in the home that hope is fostered or destroyed. Our homes are the laboratories of our lives. What we do there determines the course of our lives when we leave home.
Dr. Stuart E. Rosenberg wrote in his book The Road to Confidence, ‘Despite all new inventions and modern designs, fads and fetishes, no one has yet invented, or will ever invent, a satisfying substitute for one’s own family.’ “

President Thomas S. Monson

“Precious Children–A Gift from God,” Ensign, Nov. 1991, 68

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Symphony Bar Hot Chocolate

If it’s snowing where you’re at, like it’s snowing where I’m at, you’ll appreciate this…

I’m pretty sure that all this time you thought you knew what a mug of hot chocolate was supposed to taste like. But I’ll tell you something–if you’ve been pouring a small packet of dry powder into a cup and adding really hot water, perhaps…you don’t.

In fact, from this day forth, you are liable to look on such a practice as complete hot chocolate blasphemy.

In the book The Polar Express, they described what the children drank on the train, as, “…hot cocoa as thick and rich as melted chocolate bars.”

Now we’re talking…

 

 

Candy Bar Hot Chocolate

Instructions

6 ounces Symphony chocolate, chopped
2 cups milk

Place the milk and chopped chocolate in a saucepan over medium heat. Stir gently to keep chocolate from staying at the bottom of the pan and getting too hot. If you like foam, stir with a whisk just until mixture gets steamy hot. Do not let it boil. Remove from heat. Add a dollop of whip cream to the bottom of a mug. Pour in hot chocolate.

Now, go sit down and put your feet up. You’re really going to love this.

Candy Bar Hot Chocolate
 
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Ingredients
  • 6 ounces Symphony chocolate, chopped
  • 2 cups milk
Instructions
  1. Place the milk and chopped chocolate in a saucepan over medium heat.
  2. Stir gently to keep chocolate from staying at the bottom of the pan and getting too hot.
  3. If you like foam, stir with a whisk just until mixture gets steamy hot.
  4. Do not let it boil.
  5. Remove from heat.
  6. Add a dollop of whip cream to the bottom of a mug.
  7. Pour in hot chocolate.